Sunday, February 5, 2012

Raspberry Chocolate Cheesecake Squares

I made these for a friends birthday and think they taste heavenly.  Make them a day in advance and eat them chilled, right from the fridge.  

6 oz. cream cheese, softened
1 can (14oz) Eagle Brand Sweetened Condensed Milk
1 large egg
3 TBSP. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen (thawed) strawberries, plus more to garnish
1 pkg. oreo cookies
1/4 cup butter, melted

1/4 cup milk chocolate chips
3 TBSP. heavy whipping cream

Crush 1/2 pkg. of oreos in a blender.  Place in a bowl and drizzle on the melted butter.  Stir until well mixed and crumbly.  Press mixture in the bottom of an 8x8 square pan.  Sprinkle raspberries evenly on top of the crust.

Heat oven to 350.  Beat cream cheese until fluffy.  Add in the sweetened condensed milk until smooth.  Add egg, lemon juice and vanilla, beating just until blended.  Pour on top of the raspberries and chocolate crust and bake for 28 minutes.  Cool completely.

Melt chocolate chips and whipping cream and combine until smooth.  Spread over the cheesecake.  Refrigerate.  Serve the next day.

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